HOP SMOKE FIRE

Jason Wood, a name that lends itself to barbecue and food smoking.  See what I'm cooking, eating and drinking.

I'm a firm believer that mistakes are for making as long as you learn from them.  Science and innovation has not got us to where we are today by people getting it right all the time.

 

What you will see on this site are my failures in proportion to my successes as what you learn from your mistakes is more important than what you learn from your successes.

I have just finished an MBA with the University of Northampton, where I conducted research on sustainability in barbecue.  As a result I have a Barbecology section on the site for the more academic side of the barbecue world that I discovered during my studies.

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November 1, 2017

I have posted on my hot smoked trout on two other occasions, the first one was not so successful, the second one was much better, and now I think I've pretty much nailed it.  I changed the cure recipe slightly by adding some cracked black pepper (about a tablespoon) an...

July 3, 2017

My grandparents hail from the oft-passed less-stopped county of Lincolnshire.  It's the second largest but least populated county in the UK, you would only really have good reason to go there if you were travelling up the A1 and skimmed Grantham.  However, as a huge fa...

February 10, 2017

After sharing my initial 'deferred success' on the hot smoking front I persevered when my father-in-law (or his slightly better fisherman neighbour) caught some more trout for me.  In addition I added some sardines into the mix which I butterflied, removing the spine a...

February 10, 2017

True to my beliefs that mistakes are there to be learnt from and innovation, progression and development only happen through experimentation and trial and error, I'm sharing the first thing I ever hot smoked.  It was trout, a delicious piece of fish caught by my father...

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